Pages

I was at the cheese shop waiting in line when something green under the glass caught my attention. I looked closer and saw that the package was labeled burrata! I immediately remembered that this was the cheese that I had been looking for! I remembered reading about burrata on Proud Italian Cook and thinking that I would have to keep an eye out for it. Burrata is a fresh Italian cheese that is made with mozzarella and cream where the cream is on the inside of a ball of mozzarella. I asked for some burrata right away and I was asked if I wanted Italian imported of local Canadian. Since I already had a bunch of cheese in my hands I went for the local which was the cheaper of the two. I decided to keep it simple and served it on some crostini with a roasted tomato and fresh basil. The burrata was really good! It was nice and soft and super creamy on the inside. It had a really subtle flavour which I found quite enjoyable. When served in the crostini the flavour of the burrata was overshadowed by the rest of the flavours but the texture really shone through as a winner. I will be getting this cheese again.

Burrata Crostini with Roasted Tomatoes

ingredients

6 small tomatoes, cut in half

1 tablespoon olive oil

salt and pepper to taste

12 slices baguette, lightly toasted

12 leave basil

1 burrata, cut into 12 pieces

directions

Place the tomatoes in a single layer on a baking sheet with the cut side facing up, drizzle with oil, spinkle with slat and pepper and bake in a preheated 400F/200C oven until they are starting to shrivel up but still juicy in the middle, about 10-15 minutes.

71
comments:

I love Burrata Kevin! I didn't know you had local ones from Canada, but I'm happy you can enjoy it anytime. Burrata is so god that eating it simple is really the best way I think, so the crostini are a great idea!

I haven't tried this cheese, it sounds great. We just had real mozza bufalo this summer at the St. Lawrence Market. Before that I had only had supermarket kinds -what a difference. We are just outside of the city but it is worth the trip in for good cheese!Your photos are beautiful.

I have heard of this but have not seen it, but hell, I live in the middle of chicken and dairies and farms and rednecks. So velveeta sort of rules around here. Now I have a search and a road trip evidently. The photo looks tempting.

Mmmmmm Kevin, I'm so jealous, I want a bite of that right now!! I'm so glad you found some and liked it! My Whole Foods will be carring it again for all the upcoming holidays. YAY!!!!!Thanks for the link Kevin!

I can never remember the names of the different cheeses I want to try when I get to the cheese shop. EVerything suddenly looks and sounds the same as though I've never had cheese before. I usually have to have the cheesemongerer pick things out for me.

The first time I tasted burrata was about 10 years ago, at the home of friends in Padua, Italy. I came running back to Boston and went to every market and cheese shop in the North End, asking if they had it. Turned out that burrata could not be imported into the US, and there were no makers here. That was then, and this is now, and I'm so glad we can get wonderful burrata made right here at home.

Although it isn't wrapped in a lovely green leaf, there is a Canadian made burrata now available that is quite good. It's Santa Lucia brand and it is sold at Longos in Ontario and other grocery stores across the country.

Kevin you know I hate you now for finding this. I can't find this anywhere where I live and have to travel over 50 miles to Whole Foods for it. You are sooooo lucky to have this, and you made it exactly how I would do it.How was it? NO, don't tell me! lol

You have a cheese shop!? I am so jealous. We don't even have a butcher shop unless you count the mega stores, which really just isn't the same. This looks so tasty - if the cheese gods ever smile on us and bring some cultured life (ha ha) here I want to try it.

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.